We visit a local Memphis brewpub, Boscos (http://www.boscosbeer.com) and discuss the types of beer found therein. We also cook a pork loin, one of the easiest meats to cook, as long as you don't cook too long. Musical guests from music.download.com are Jimmy Lane and Double Trouble, Katie Webster, and the Danny Cowan Group.

Pictures and comments on cooking are up! Take a look at the Smoked Pork Loin with 5 Fingers Barbecue Sauce we've cooked up here.

Lots of luck on this show, some good, some bad. Beers featured are Standby Beers... in other words, beers that you drink when you can't find anything better. Featured dish today is Barbecue Salmon Tacos, an excellent flavorful and healthy dish. Offset those calories to make room for more beer! Musical guests from music.download.com are the Essex Blues Band, Skyla Burrell Blues Band and Bernie Clarke and the Rhythm Sharks. Good beer, good food and good music. Enjoy!

I'm «trapped» in Florida (I've heard there are worse places) without a good beer or barbecue. If it wasn't for the ocean and the sun, things might be looking grim. I lament about the beers I find, and those I don't and discuss the Cuban style of cooking barbecue. It's a short one...

Show #3 is a little better put together. We're cooking Ancho Chili-Rubbed Smoked Sirloin Steak with Chipotle Salsa and Queso Fresco - man, is that a mouthful! And it tastes as good as it sounds. We're also drinking a few selections from Rogue Breweries and listening to some great tunes. Excellent beers and an excellent interview as well with Jack Joyce, one of the founders of Rogue Ale. Details, photos, recipes and credits are here.

I've recently had the pleasure of drinking a type of beer that I'd never had before. I had this beer in Wisconsin and again in San Diego, and have been unable to locate it anywhere regionally. The beer is a Flemish Old Brown, also known as a Sour Ale. Drinking this type of beer is like discovering beer all over again. (Before people start correcting me about what kind of beer it is, let me say that I arrived at this style definition after doing a LOT of research on what type it is - and I reserve the right to be wrong.) The best way to describe it is "pucker" beer. It has a tart taste, sour like a SweeTart sour. Excellent!

I've got the pictures posted with detailed comments on the 4th of July cook. This was 4 days of prep, test cooks, and final cook to feed a crowd of 20-30 people. It was a lot of work but well worth it as the pictures show. Enjoy, and be sure to listen to the 4th of July podcast as well.

Note: Friday and Saturday are featured on Show # 2 where I cook the Beer Can Smoked Chicken and Riblets. You can listen to the mp3 here. The recipe for the Basic Rub and the Beer Can Chicken is found here in the article «Feeding the Masses».

Here's the first podcast! Okay, it's actually about the second or third, but they're in pieces. This is our first completed podcast where we cook some Hefeweizen, discuss barbecue grills and smokers (and what your wife will let you buy), provide some rib cooking tips, and take a trip to Belgium with the Chimay samplers. It's beer and barbecue on your iPod.

Beers we sampled on this show...

Chimay Rouge (Red), 7% ABV dubbel. In the 75 cl bottle, it is known as Première.

Chimay Blanc (White), or Chimay Triple, 8% ABV golden tripel.

Chimay Bleu (Blue), 9% ABV darker vintage ale. In the 75 cl bottle, it is known as Grande Réserve.

This is a show that was actually recorded before the first two, but I've only just now gotten it put together. Smoked Riblets and Smoked Beer Can Chicken with a spicy rub! We do a test cook to try out the Basic Rub recipe and it turns out great. Plus we have a few excellent Belgian-style beers from Unibroue, a French-Canadian brewery. They make light flavorful beers that are full of alcohol. This may have had an effect on my sense of timing...

I'm the one who hosts the family gatherings. I don't know if it's because of the size of my house, the fact that I cook, or simply because I'm gullible, but now it's assumed that everyone comes to my house on the 4th of July. (I also blow up a lot of fireworks, so that may have a bit to do with it as well.)

Regardless, I went bigtime with the food this year. A test cook to try out my rub, and four days of preparation and planning resulted in some pretty spectacular barbecue, all thoroughly documented with photos and audio.

Latest comments

Phil: Hey guys. Finally getting a chance to catch up on your show. I found time to brew this weekened, so I listened to this show on my iPod as I made my IPA - a first for me. The Brabant sounds fantastic. Rick was kind enough to send members of the...

admin: I notice the media is just now getting the tower audio. BFH really scooped this story! We had the black box recording the weekend after the crash! :)

Phil: Rick, I can't believe you lost your interviews. That is very unprofessional! :-) Sorry to hear about that, but at least you have a butt load of very strong beer to blame it on. I love beers like gruits that use herbs instead of hops. Alaskan Brewing makes a winter...

Phil: I have no idea how you guys landed these beers, as I've never seen them (and believe me, I've looked). Sounds like the brewer is as advertised though. Interesting that he uses flaked oats in these beers - it's an ingredient we don't see a lot of. I'm sure it helps add...